ITALIAN FISH SOUP

YOU WILL NEED:

• 4 redfish fillets 

• 500g ( 11b ) fish fillets, extra 

• 250g ( 80z ) prawns 

• 250g ( 80z ) mussels 

• 250g ( 80z ) pipis 

• 2 onions few sprigs of parsley 

• 1 stick celery 

• 1½ liters ( 5 cups ) of water 

• 1 cup dry white wine 

• 2 ripe tomatoes 

• 400g cane whole tomatoes 

• 2 potatoes 

• 1 clove garlic 

• 1 teaspoon oregano 

• ½ teaspoon sugar 

• 1 tablespoon tomato paste 

• salt, 

• pepper 

• 2 tablespoons chopped parsley

ITALIAN FISH SOUP RECIPE:

Combine 4 redfish fillets, peeled and sliced onions, parsley sprigs, chopped celery, water, and wine in a large saucepan. Bring to a boil, reduce heat, and simmer covered for 30 minutes.

Strain stock through a fine sieve, return stock to the saucepan, discard vegetables Flake fish, and reserve.

Shell prawns, remove dark vein. Scrub mussels and remove the beard. Scrub pipis. Place mussels and pipi in a large pan of boiling water, cover, and boil for 4 minutes or until mussel and pipi shells open; remove immediately from the water. Discard any shells which do not open.

Remove skin and seeds from tomatoes, and chop tomatoes roughly. Push canned tomatoes with their liquid through a sieve. Peel potatoes, and chop them into cubes. Remove any bones and skin from extra fillets, and chop them into pieces. Add tomato, tomato puree, potato, fish, crushed garlic, oregano, sugar, and tomato paste to the stock. Return to boil, reduce heat, and simmer covered for a further 30 minutes or until potato is tender.

Add prawns and reserved fish to soup, season with salt and pepper. When soup re-boils, add chopped parsley, mussels, and pipis.

Serves 6

Also Read: ITALIAN  CLAM SOU